Use this brown butter sauce for any dark meat wild game.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: French
Servings: 2people
Ingredients
2venison steaks
Hi Mountain Seasoning Vension Rub
Olive OIl
Bourbon Butter Sauce
1/4cupbutterseparated
1/4 cuponionminced
2garlic clovesminced
3tblspbourbon
2tspfresh rosemaryminced
2tspDijon mustard
2tspWorcestershire sauce
Instructions
Cooking the Vension
Get a cast iron skillet hot with a little olive oil. Add the Hi Mountain Seasoning Venison Rub liberally to both sides. Add your venison steaks and sear on both sides until just done. I like my steaks medium rare - to rare. That's about 130-135 internal temp. Place the venison steaks off the to the side to rest. Keep the pan for your butter sauce.
Making the Sauce
Using the same pan as what you cooked your venison in, add half the butter to melt over medium heat.Add onion to sweat for 3-4minutes, then add garlic and rosemary and cook until onions are translucent. Add mustard and Worcestershire sauce and stir.Remove pan from heat and away from any flames. Add the bourbon. Return to heat and simmer for 4 – 5 minutes. Add the remainder of the butter.Plate the venison and then pour the sauce over top.
Notes
OK, this recipe comes with a warning. Pay attention. Anytime you add alcohol to a hot pan, there’s gonna be fire. While I know that making fire is a fun, it’s also dangerous. Just to be extra safe, cook this one outdoors.